Wednesday, March 11, 2009

Quick and Easy Pantry Cooking Day Six: Lentils and Rice

A few days ago I cooked one pound of lentils. I used half for a lentil salad that day and saved the rest to make lentils and rice. I used brown rice to make it healthier and the brown rice pairs nicely with the lentils, but you could use whatever you have.

I usually cook my rice in veggie broth to add more flavor. Sometimes I use the broth in the cartons but those can be expensive. I do try to make my own broth but that doesn't happen as often as I'd like. So I always keep two bouillon products in stock. The Rapunzel Vegetable Bouillon is wonderful because it comes in individually wrapped cubes and there is a no salt version. This one is good for throwing in with rice or to make a cup of broth to drink. The other one I use regularly is the Better Than Bouillon vegetable base. This one is a bit salty but is a great base for soups. It is a thick liquid that comes in a jar. For this dish, I used one Rapunzel bouillon cube.

Lentils and Rice
1/2 lb dry lentils, cooked
1 cup brown rice
1 vegan bouillon cube
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, chopped
1/4 teaspoon red pepper flakes
2 tablespoons parsley, chopped
salt and pepper to taste

Cook brown rice according to package directions. Add bouillon cube to rice at start of cooking or replace water with veggie broth. While rice is cooking, saute onion, garlic and red pepper flakes in olive oil until onions are translucent. When rice is done, stir in lentils, onion mixture and parsley. Season to taste.

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